CHICKEN Veggie FRIED RICE RECIPE

FRIED RICE

Chicken and Veggie Fried Rice - Easy One Pot Meal

by Master Cook Recipes_

Total time: ≈ 45 minutes

≈ 440–470 kcal per massive serving | 40 g protein | 8 g fat | 55 g carbs | 9 g fiber

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A unique and new ideal recipe that world famous and every home best choise .

Total hands-on + passive cook time: ≈ 45 minutes (perfect for a weeknight win)

Here’s the exact breakdown so you can plan like a pro:

Stage	Time	Hands-on or passive?
Prep (chopping, rinsing rice)	5–7 minutes	Hands-on
Sauté onion/garlic	3–4 minutes	Hands-on
Brown chicken	6–7 minutes	Hands-on
Stir-fry veggies	6 minutes	Hands-on
Toast rice	2 minutes	Hands-on
Bring to boil	2–3 minutes	Hands-on
Simmer (lid on, walk away)	18–20 minutes	Passive
Rest with peas & final fluff	5 minutes	Passive

It's your favorite Cooking Master here Carmine .😎 Dropping this epic upgrade on ya my signature Chicken and Veggie Fried Rice. the ultimate easy one-pot meal exploding with savory vibes. Forget greasy takeout this is homemade fried rice done right with juicy chicken breast cubes. a rainbow of healthy veggies like crunchy carrots, sweet red bell pepper, and poppin' peas. all soaked in chicken broth magic, zesty soy sauce, and a hint of paprika powder. It's a quick weeknight dinner hero, family-friendly recipe gold, and a total one-pot wonder for minimal mess. Protein packed, veggie loaded, and ready in 45 minutes . Serves 4-6. Whether you're craving authentic fried rice or a delicious chicken recipe. this Cooking Master fried rice nails it every time. Gluten free hacks, veggie swaps.I gotchu. Lets cook

INGREDIENTS (upgraded for max nutrition + flavor)

Rice (the non-negotiable star)

• 300 g premium long-grain rice Pro pick: Brown basmati (90 % of the time) – higher fiber, lower glycemic impact, nuttier taste. Cheat-day pick: White jasmine if you want that classic fragrance and fluff. Rinse until water runs clear → removes excess starch = fluffier result + fewer calories that stick to your hips.

Liquid gold

• 550–600 ml low-sodium chicken broth (or veggie broth for plant-boosted version)
• Bonus: 1 tablespoon fresh ginger, grated (anti-inflammatory ninja move)

Protein that slays

• 350 g boneless, skinless chicken breast, cut into 1.5 cm cubes (increased from 300 g because gains)
• Optional glow-up: Swap 150 g chicken for extra-firm tofu or tempeh if you want to go 50/50 hybrid.

The veggie rainbow (we don’t skimp here)

• 1 huge onion (200 g), finely diced – natural sweetness + prebiotic fiber
• 3 medium carrots (200 g), small dice – beta-carotene overload
• 1 large red bell pepper (180 g), cubed – vitamin C bomb
• 1 medium zucchini (180 g), small cubes – sneaky volume, barely any calories
• 150 g frozen peas (upgraded from 100 g) – plant protein + pop of green
• 100 g sweet corn kernels (frozen or fresh) – because joy
• 150 g mushrooms (shiitake or cremini), sliced – umami + immune-boosting beta-glucans
• 4–5 big cloves garlic, minced (we don’t fear vampires)
• 2 green onions, sliced (whites for cooking, greens for garnish)

Flavor weapons (healthy but lethal)

• 2.5 tablespoons low-sodium soy sauce or coconut aminos (even lower sugar)
• 1 tablespoon oyster sauce (optional but life-changing – look for MSG-free)
• 1 teaspoon smoked paprika + ½ teaspoon turmeric (golden color + anti-inflammatory)
• ½ teaspoon white pepper (brighter heat than black pepper)
• 1 teaspoon toasted sesame oil (drizzled at the end – flavor without the calories)
• Fresh herbs: handful chopped parsley + handful cilantro (double herb glow)

Healthy fat squad

• 1 tablespoon extra-virgin olive oil
• 1 teaspoon sesame seeds (for crunch & magnesium)

Optional power-ups

• 2 eggs or 100 g egg whites (for classic egg-fried-rice ribbons)
• Chili crisp or sriracha for the brave
• Lime wedges at the end – brightens everything

STEP-BY-STEP (with science, jokes, and zero stress)

1. Prep like a pro (5 minutes) Dice everything the same small size – uniform pieces = even cooking = restaurant vibes. Rinse rice 4–5 times until water is mostly clear. This removes up to 20 % of the surface starch → less sticky, lower effective carbs.
2. Base flavor layer – the soul of fried rice (4 minutes) Heat a large, heavy pot or Dutch oven (non-stick if you’re scared) over medium. Add 1 tablespoon olive oil. Toss in diced onion + grated ginger + minced garlic. Sauté 2–3 minutes until soft and fragrant. The smell? That’s your kitchen flexing.
3. Chicken glow-up (6–7 minutes) Crank heat to medium-high. Add chicken cubes in a single layer (don’t crowd the pan or it steams instead of sears). Let it sit 2 minutes untouched → golden crust = Maillard reaction = flavor town. Season generously with salt, black pepper, and a pinch of white pepper. Flip and brown the other side. We want color, not sadness.
4. Veggie party – volume eating activated (6 minutes) Throw in carrots first (they’re the toughest). Stir-fry 2 minutes. Add red bell pepper, zucchini, and mushrooms. The mushrooms will release water – let it evaporate; that’s free flavor. Cook until veggies soften but still have bite. You’re building texture layers here.
5. Toast the rice – the secret restaurant trick (2 minutes) Add the rinsed (and drained) rice straight into the pot. Stir constantly for 1–2 minutes until every grain is glossy and smells nutty. This toasting step is why takeout places win – now you win harder.
6. Liquid & seasoning bomb (1 minute) Pour in 550 ml broth, soy sauce, oyster sauce (if using), smoked paprika, turmeric, and an extra pinch of salt. Scrape the bottom – those brown bits are pure gold. Bring to a rolling boil. Taste the liquid – it should be slightly too salty (rice will absorb it).
7. The lazy simmer of glory (18–22 minutes) As soon as it boils, drop heat to low, slap the lid on, and WALK AWAY. Set timer for 18 minutes (brown rice) or 15 minutes (white). No peeking! Steam is doing the work.
8. Finishing moves that make people obsessed When timer beeps, turn off heat. Toss in frozen peas, corn, and green onion whites. Put lid back on for 5 minutes – residual heat thaws them perfectly. Optional egg ribbon: Push rice to side, add a teaspoon oil, scramble 2 eggs, then mix through. Drizzle 1 teaspoon toasted sesame oil + squeeze half a lime + shower with fresh parsley, cilantro, and sesame seeds.
9. Fluff, taste, adjust, flex Use a fork to fluff. Taste – need brightness? More lime. Need depth? Extra soy drop. Need heat? Chili crisp mountain.

Why this version is healthier AND tastier than 99 % of fried rice on planet Earth

• 9+ grams fiber per serving (white rice versions usually have 2 g)
• 40 g complete protein – keeps you full for hours
• Under 10 g fat but still tastes indulgent (thank you sesame oil micro-dose)
• Anti-inflammatory squad: turmeric, ginger, garlic, colorful veggies
• Volume eating approved – one serving is legitimately huge
• Naturally gluten-free if you use tamari/coconut aminos
• Reheats better than fresh (the flavors marry overnight)

Infinite healthy upgrades

• Shrimp + chicken hybrid
• Go 100 % plant-based: tofu + edamame + extra mushrooms
• Cauliflower rice hybrid (50/50) for keto days
• Add kimchi for probiotic spicy version
• Top with air-fried crispy chickpeas for vegetarian crunch

Make this tonight and watch your family fight over leftovers. Screenshot your creation and flex – you just cooked a restaurant-quality, macro-friendly masterpiece in one pot while barely trying.

You’re welcome, fam.Now go be the Cooking Master. 🔥🍚🐔🌶️

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